Creamy Cauliflower Soup with Paprika Oil #ImprovCookingChallenge

 This delicious and easy soup is a wonderful first course for your Holiday dinners.  The combination of cauliflower and pear is seasonal and delicious.  The paprika oil drizzle adds a splash of color and flavor.

We are making recipes with Cauliflower and Paprika for this month's Improv Cooking Challenge.....

Nichole of Cookaholic Wife invites us each month to join her in a cooking challenge where we are given 2 ingredients and sent off to create the best recipe we can.  This month's ingredients are Cauliflower and Paprika.  Let's see what everyone created......

November Improv Cooking Challenge

Cauliflower & Paprika

• Bacon Garlic Parmesan Cauliflower Casserole by Making Miracles
• Spanish Cauliflower Tapas by Pandemonium Noshery
• Creamy Cauliflower Soup with Paprika Oil by A Day in the Life on the Farm
• Roasted Cauliflower Paprikash by Palatable Pastime
• Vegan and Gluten Free Tomato Cauliflower Rice by Snehas Recipe
• Cauliflower Pakoras by Magical Ingredients

This soup recipe, adapted from one by Rachael Ray, is easy peasy, quick and delicious.  It is the perfect starter for a dinner party or a hearty full meal served with a salad and some crusty bread.

I added to Rachael's recipe to make 12 first course servings which is the perfect number in my house for Thanksgiving.  I also deleted the potatoes that she included in the recipe. Rachael garnished hers with Cilantro as well as the Paprika Oil.  I omitted this.

Soup, First Courses, Cauliflower, Pear,

Soup

American

Yield: 12 first course or 6 main course servings

Author: Wendy Klik

Print

Creamy Cauliflower Soup with Paprika Oil

This delicious and easy soup is a wonderful first course for your Holiday dinners. The combination of cauliflower and pear is seasonal and delicious. The paprika oil drizzle adds a splash of color and flavor.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 t. paprika
• 1 T. olive oil
• 2 heads cauliflower, chopped
• 1 lg. Vidalia onion, chopped
• 2 pears (I used Bosc), cored and chopped
• 1 1/2 t. ground coriander
• salt and pepper, to taste
• 4 c. chicken stock 
• 2 c. water

Instructions

1. Heat 1 T.  of the olive oil in a skillet.  Add the paprika and cook over low heat for 2 minutes.  Remove from heat and set aside.
2. Place the cauliflower, onion, pear, coriander, chicken stock and water in a large pot over med high heat.  Cover, bring to a boil and cook until very tender, 20-30 minutes.
3. Using an immersion blender or heavy duty blender puree all ingredients until smooth. Taste and season as needed with salt and pepper.  
4. Divide between shallow bowls and drizzle with the paprika oil to serve.

Notes:

Adapted from a recipe by Rachael Ray

Calories

87.22

Fat (grams)

2.63

Sat. Fat (grams)

0.49

Carbs (grams)

13.50

Fiber (grams)

3.48

Net carbs

10.02

Sugar (grams)

7.50

Protein (grams)

4.12

Sodium (milligrams)

157.34

Cholesterol (grams)

2.40

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